Kelly Yu Recipe Reviews (Pg. 1) - Allrecipes.com (13553894)

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Kelly Yu

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Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 30, 2009
Ok, so I made these cookies...and they were awesome! They made like exactly the right number of cookies, which was pretty pleasing. I took them to a chruch picnic, in a large container, and ten minutes later, they were all gone...including the crumbs! I would SO make them again! Plus, the rolling part is the funnest!
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Photo by Kelly Yu

Apple Scones

Reviewed: Sep. 5, 2009
This recipe was pretty good. It can also be made with water for lactose intolerancy, but use half as much cuz water is thinner. I chopped my apple into small slices and bits, which works well. Yum!
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Anna's Chocolate Chip Cookies

Reviewed: Oct. 3, 2009
These smell SO good! I used baking powder and still they worked out fine. I also reduced the sugar to 1 cup: 1/3 cup white sugar and 2/3 cup packed dark brown sugar. I also used about 1/4 tsp salt. YumYumYum.
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Mmm-Mmm Better Brownies

Reviewed: Oct. 3, 2009
The first time I tried this recipe, my brownies stayed soft and raw WAY past the baking time. Finally I turned off the oven and let it dry. Then it got too hard. However, others liked its taste. I think I know the problem. HINT: if you sift the flour too much before measuring then you won't have enough flour and the ratio of liquid to solid will mess up and your brownies will take forever to bake. Instead, pack the flour when measuring, then sift it into the bowl. I measured the flour right the second time and that time my brownies were PERFECT! Fudgy, soft, and rich in taste. Will make again!
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Photo by Kelly Yu

Simple White Cake

Reviewed: Oct. 3, 2009
This was super! The recipe was e-z and everyone loved it! It was pretty dense though, and it didn't rise much, but I was using bad baking powder. So, when making this recipe, use new, fresh, soft baking powder and you'll have the best cake or muffins ever!
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Photo by Kelly Yu

Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 3, 2009
Ahhh! These cookies were soft, chewy, and everything I could ask for. They disappeared in record time! There was the perfect balance of chocolate chips and cocoa flavor...I will make 'em again and again. And use mint flavored chips with this recipe too, it is astounding!
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Good Old Fashioned Pancakes

Reviewed: Oct. 3, 2009
Exactly HOW long am I supposed to cook these pancakes? I can't even tell if it's raw or not! And they are really way too salty. If I ever make these again, I would reduce the salt by half. Also, the pancakes got soggy in only a few minutes after sitting on a plate.
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Sugar Cookie Icing

Reviewed: Oct. 3, 2009
The taste was good, and the consistency was perfect! Honey works in place of corn syrup, but yields a different shade of color. It dries so fast and wonderfully! Awesome!
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Soft Sugar Cookies IV

Reviewed: Oct. 9, 2009
These cookies look plain without frosting, but they taste outta this world. If you add chocolate chips, it just makes them better! They taste good even without the extra sugar for the outer coating. Just margarine and/or butter works fine for this recipe.
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Favorite Peanut Butter Cookies

Reviewed: Nov. 7, 2009
This cookie was missing its peanut butter taste. Otherwise, it was excellent. Maybe I didn't use a good brand of peanut butter. The cookie tasted like a sweet sugar cookie minus frosting. Tips: An 18 oz. jar of PB has about 1 5/8 cups of PB. Butter works well in place of margarine.
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One Bowl Chocolate Cake III

Reviewed: Nov. 9, 2009
This recipe is identical to the other one on Allrecipes called Extreme Chocolate Cake. The only difference is that the Extreme Chocolate Cake recipe also has a recipe for frosting. I didn't want that frosting, so I just printed out this recipe. I'm glad I did. I reduced the sugar by about 1/4 to 1/2 a cup and it still tasted heavenly. The batter is so easy to put together, the directions are easy, and nothing was confusing. I baked for 33 minutes, but the bottoms of my cake layers were still a bit gooey. I suggest the entire 35 minutes. I used a bit of cream cheese for the frosting, due to what was available in the fridge. I noted that I wanted more frosting while eating the cake. A good two to three cups of frosting would make this cake a masterpiece complete.
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Fluffy Pancakes

Reviewed: Nov. 15, 2009
They were super easy to make, with a trace of sweetness. However, the insides were sorta raw. Did I need more oil or something? The recipe made about 8 small pancakes. I suggest making these pancakes thinner so they'll cook properly, and don't use regular black vinegar like I did!
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Peanut Butter Kiss Cookies

Reviewed: Dec. 21, 2009
The dough was super easy to work with. TIP: DO NOT PUT MORE THAN 12 DOUGH BALLS ON EACH COOKIE SHEET! I did and my cookies took forever to bake. Eventually I got so impatient I turned up the heat and my cookies weren't chewy and melt-in-your-mouth. They became hard, burnt, and wickedly dark brown.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 23, 2009
AWESOME! These are the best cookies I have ever made. My flour mixture had: 4 1/2 cups slightly sifted flour, 2 teaspoons baking soda, 2 teaspoons baking powder (makes cookies chewy and soft), and 1/2 teaspoon salt. My butter mixture had: 1 1/2 cups butter (3 sticks) and 2 cups firmly packed dark brown sugar, the 2 packages of pudding mix, 2 xlarge eggs and 2 tbsp vanilla (makes cookies smell sooo good). At the end, I added about 2 cups really grinded toasted walnuts (equals 2 1/2 cups whole walnuts) and 3 1/2 cups chocolate chips. I rolled the dough into balls and flattened them ALOT (they hardly spread). I baked at 350 degrees F. for exactly 12 minutes, rotating pans top to bottom and vice versa halfway. I got perfect, crisp and chewy cookies, all the same size and perfectly round! Note: To toast whole walnuts, bake in one layer at 300 degrees F. on a baking sheet, for 8 to 10 minutes.
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Easy OREO Truffles

Reviewed: Dec. 25, 2009
The taste is so awesome! Tastes just like what the pros make. Some hints: 1. Use a food processor. It's SO much easier and the idea of rolling over OREOs in a plastic bag doesn't work. (I tried it, and it was a mess.) 2. Make sure to refrigerate or freeze the dough before and after making balls to keep the balls firm. 3. I rolled the balls in melted chocolate with a spoon and I scooped chcocolate onto the balls with a spoon as well. The fork/toothpick way is just too awkward. 4. You better refrigerate these if you want them to stay good. The cream cheese inside will go bad when exposed to warm temperatures for too long. Overall, I love it!
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Photo by Kelly Yu

Banana Muffins II

Reviewed: Dec. 29, 2009
These are absolutely the BEST banana muffins I have ever eaten. I used whole wheat flour and I added a dash of vanilla. And I used 3 super ripe bananas. I kept them until the outer skin started turning black, then refrigerated to prevent them from getting mushy. My muffins took 28 minutes at 350 degrees to be perfect. They were golden brown and so moist, sweet and delicious! Do not mash the bananas too much if you want visible bits of banana in your muffins. I also sifted the dry ingredients and I didn't overmix. Wonderful, wonderful, WONDERFUL!!!
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Beginner's Biscotti

Reviewed: Dec. 31, 2009
I'm the submitter of this recipe. Just in case if anyone wonders :) 1. The beaten egg makes the biscotti shiny. 2. A small food processor makes grinding the almonds really easy. For Reference: large pieces, grind 5 seconds. medium pieces, 20 seconds. very fine pieces, 2 to 3 minutes. 3. Why knead away the cracks? Leaving cracks causes the biscotti loaves to split apart in the oven. Not very attractive in my opinion. 4. And yes, I'm sure, there is NO BUTTER in this recipe. If you love these biscotti like I do, you won't miss the butter or oil at all.
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Photo by Kelly Yu

The Best Rolled Sugar Cookies

Reviewed: Feb. 15, 2010
Margarine works fine for this recipe. Using the Sugar Cookie Icing from the website is a perfect match! I got wonderful compliments. The cookies taste sweet, but not overpoweringly so.
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